Rice Noodles and Vegetable Stir-fry Soup
by Tarla Dalal
06 Mar 2013
This recipe has been viewed 27450 times
A spicy soup with rice noodles, while the stir-fried mixed vegetables add a hint of the oriental.
Rice Noodles and Vegetable Stir-fry Soup recipe - How to make Rice Noodles and Vegetable Stir-fry Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tsp oil
1/4 cup thinly sliced spring onions whites
1/4 cup carrot , cut into thin strips
3 baby corn , blanched and cut into 12 mm. ( 1/2 “) pieces
12 ginger (adrak) , thinly sliced
1/2 tsp finely chopped green chillies
1/4 cup blanched and sliced mushrooms (khumbh)
3 cups water
1/2 tsp soy sauce
1 vegetarian seasoning cube
salt and to taste
1/4 cup rice noodles
1/4 cup finely chopped spring onion greens
Method
- Method
- Put 3 cups of water to boil.
- Heat the oil in a wok. Add the spring onion whites and sauté for a minute.
- Add the carrots, baby corn, ginger and green chillies and sauté on a high flame for another minute.
- Add the mushrooms, the hot water, soya sauce, vegetable stock cube and salt and cook on a high flame for two minutes.
- Add the rice noodles and spring onion greens and cook for 2 minutes.
- Add the pepper and mix well.
- Serve immediately.
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